Learn how To Buff your Boat After Wetsanding:
https://www.youtube.com/watch?v=f9Op49HFfWw
In today's Clean-N-Simple Tip, Shurhold tackles the tedious process of wetsanding. We break down the steps you'll need to take in order to remove heavy oxidation and prepare your hull for buffing!
Head to Shurhold.com for more great boat detailing tips!

ETH Address: 0xa379321F8259e3a642Fb60526D644b10EF51c11A
BTC Address: 1D5tAMctkRBi3xM4Tdhb4jafj3pZTwsMiM
These addresses are for my young son's Nano S Ledger. He's checking amounts but these addresses aren't moving until the age of 18. At the time of this writing these coins are locked until April 10th 2024. Thanks for any contributions however small. He likes plugging in the Nano S and checking it. I also make contributions to it.
Original video of him setting it up here: https://www.youtube.com/watch?v=GoK5SyjoATc
Shout out to /u/mr_yukon_C and /u/darkestchaos for their video contributions.
Let's Roll Ethtrader.
Posted on EthTrader:
https://www.reddit.com/r/ethtrader/comments/5x0o79/hello_newcomers_were_damn_glad_you_made_it_here/?st=izsic6dh&sh=2f6e72f8
I missed on the crowdsale but I've known about Vitalik since "Rise and Rise of Bitcoin"
I knew this person was something special and I trusted whatever teammates he settled on. I got in back in sometime back Q4 2015.
For reference I'm not a whale. Just a believer and fanboy. I like all the different people and styles of folks here in /r/ethtrader. I don't consider myself technical enough for /r/ethereum but I try to read and understand what I can.
My friends and I in Ethtrader back at $6-$7 were sitting in canoes rowing through the blood in here....Man it was truly sad around here too....no lie. Tone in a post told the story. I was the only one laughing at my stupid jokes. (not much has changed in that regard)
What a scene in here...Cats were wailing on the rooftops and the trolls were shooting down any crows they could see pickin' at the carcasses of despondent traders. Barry Shill was Shilling and all the maxi-pad-alists were coming in from the woods to prey on the weary. Chris DeRose even trolled my YouTube channel. Me? LOL....I'm no whale...but I remained calm and nice and wished him all the luck in Bitcoin. I don't hate Bitcoin...but I just couldn't understand how people could be so cruel to this fantastic development team.
Everyone including me had a 1000 Finney stare.
I'm pretty resilient to despair though and I've found that humor is pretty good medicine. I have to thank my dad for that. My dad has a great sense of humor. I got my sense of humor from him and the hair on my back from my mom.
We buckled up and watched the progress. Soft Forks, Hard Forks, Sporks, whatever Github releases big and small, we read it all. We knew.
We knew the price is only part of why we're here and remembered there's a team of people whose main role is rockin' the code. Just remember this team is full of badasses. They did bitcoin stuff and got tired of bitcoin stuff and decided to do something about it. They keep chuggin' and churning out at an alarming rate. All of us that stuck through this and bought down from ATH and were sitting in that canoe were listening to the team. And now there is a real network effect of development taking place. Betamax and VHS. Take your pick.
Now the price is up and the sub is going through the next phase and all you newcomers PLEASE understand this sub is loosely moderated and relaxed for the most part. There are some very knowledgeable plain spoken people. HOWEVER there are bad days too. The best part is that a bad day in here is better than every other bitcoin sub I've ever scene. Then again...I'm curious what a $100 ETH is going to bring out in people. Greed is Greed. We've been a pretty happy bunch for the most part.
Euphoria is returning and it's healthy. But just know we WILL have another round of FUD come rain in on a correction. 10,500+ traders is surreal growth. We've grown so fast...SO fast.
Please consider others in here as if you are talking to them in person and rarely use that downvote button as a means to disagree. It's just the right way to be. There are an incredible range of ages in here.
Thanks to Bitcoin and the early supporters for giving the Ethereum team the funding and good luck on the ETF. The world is benefiting and the boats are rising. EthETF is just around the corner if Mama B gets her way.
Cheers and Hugs from KC.

Smoked Pork Butt | Smoking Pork Butt for Pulled Pork
For more how-to recipes visit: http://howtobbqright.com/
Slow-Smoked Pork Butt Recipe
The first step to smoking a pork butt is to apply a good quality dry rub. You can use any pork bbq dry rub, but we always use our own recipe The BBQ Rub.
First, coat the pork butt with a couple of tablespoons of yellow mustard. This will create a means for the rub to stick to the pork butt. Then liberally sprinkle the dry rub over the pork butt and gently massage it into the meat.
Get your smoker up to proper temperature. I cook pork butts at 225 - 235 degrees. I used pecan and cherry because I love the flavor it gives the pork butt and pulled pork.
The length of cooking can be a little tricky to figure out, but a good rule of thumb is 1 to 1 (hours of smoke per lb of meat). But I like to always have a meat thermometer handy and strictly go by internal temperature. You are shooting for an internal temperature of 195 degrees for perfect pulled pork.
Once the pork butt hits 160 internal -- usually around 5 - 6 hours of smoke- it's time to wrap. At this point your pork butt has enough smoke now it's time to get it tender.
You want to remove the pork butt from the smoker and wrap it in aluminum foil. Place the aluminum foil on the work surface, sit the pork butt on the aluminum foil, and wrap the pork butt up tight in the aluminum foil and place it back on the smoker.
Your pork butt has enough smoke, so adding more wood to the fire is not necessary at this point. Now you are simply rendering the tough connective tissue of the butt and producing tender, mouthwatering pulled pork.
It is helpful to use a digital meat thermometer with a probe to monitor your internal temperature of the pork butt the entire cooking time. This is one piece of equipment that is extremely useful, and it keeps you from having to constantly open up the door to check with a manual thermometer. I used a chef alarm and you can check this one out here: http://bit.ly/1iHBnjn
If you are constantly opening the door, then your pork butt will not achieve the proper tenderness. Every time the temperature in your smoker drops, your butt begins to lock back up resulting in a product that is tough. You have to keep the temperature steady to keep the pork butt cooking. This is exactly why they say, If you're looking, you're not cooking.
Once the pork butt has climbed to an internal temperature of 195 degrees you are ready to pull it off the smoker. BUT BE CAREFUL. It will be extremely hot and there will be a lot of au just that has cooked out of the pork butt. Transferring the butt on a pork rack make this process easier. You can get pork racks here: http://howtobbqright.com/bbqshop/
I always suggest letting the pork butt rest for 15 -- 30 minutes before pulling. Open the aluminum foil very carefully and allow some of the steam to escape. Drain off as much liquid as possible from the pork butt and pull the meat.
I prefer to have pulled pork instead of chopping it. To me it has a much better texture.
This pulled pork is ready to be served on a pulled pork sandwich, pulled pork plate -- or used any way you like. Enjoy!
For more how-to recipes visit: http://howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/